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Scallop Provençal and Zucchini
with fettuccine in white wine sauce
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Milk, Wheat
- Fiber-Rich
- Pescatarian
- Protein-Packed
Chef
Laura Alpern
In Your Box (serves 2)
- 10 oz. Fettuccine Pasta
- 4 fl. oz. Cream Sauce Base
- 8 oz. Patagonian Petite Scallops
- 1 Zucchini
- 2 fl. oz. White Cooking Wine
- 1 oz. Butter
- 2 tsp. Minced Garlic and Lemon Basil
- 0.28 oz. Lemon Juice
- ¼ oz. AP Flour
- ¼ oz. Parsley
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories870
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Carbohydrates116g
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Net Carbs106g
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Fat27g
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Protein41g
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Sodium1510mg
Recipe Steps
You Will Need
- Pepper
- Salt
- Olive Oil
- 1 Medium Non-Stick Pan
- 1 Large Pot
- 1 Large Non-Stick Pan
- 1 Plate
- 1 Colander/Strainer
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using shrimp, pat dry. Cook until pink and shrimp reach minimum internal temperature, 2-3 minutes per side.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Cook the Pasta and Zucchini
Once water is boiling, add pasta to hot pot. Cook until al dente, 9-11 minutes.
Remove from burner. Drain pasta in a colander/strainer and set aside.While pasta cooks, trim zucchini ends, halve lengthwise, and cut into 1/4" half-moons.Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.Add zucchini and a pinch of salt to hot pan. Stir occasionally until lightly browned and tender, 4-5 minutes.Remove from burner. Transfer zucchini to a plate. Reserve pan; no need to wipe clean. -
2 Brown the Butter
Return pan used to cook zucchini to medium-low heat. Add butter to hot pan.
Stir occasionally until butter smells "nutty," turns golden, and brown flecks appear, 2-4 minutes.Add minced garlic and lemon basil and cooking wine. Stir to combine and bring to a simmer. -
3 Add the Pasta
Once simmering, add 1 tsp. flour to hot pan (remaining is yours to use as you please!) and stir until no dry flour remains.
Add cream base, pasta, 2 Tbsp. water, 1/4 tsp. salt, and a pinch of pepper. Stir to combine and bring to a simmer.Once simmering, add cooked zucchini and lemon juice. Stir occasionally until heated through and sauce is slightly thickened, 2-3 minutes.If sauce too thick, add additional water, 1 tsp. at a time, until desired consistency is reached.Remove from burner.While pasta cooks, continue recipe. -
4 Cook Scallops and Finish Dish
Stem and coarsely chop parsley.
Pat scallops dry and season all over with 1/4 tsp. salt and a pinch of pepper. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Let heat, 3 minutes.Add scallops to hot pan and cook undisturbed, 90 seconds.After 90 seconds, stir occasionally until scallops reach a minimum internal temperature of 145 degrees, 60-90 seconds.Remove from burner.Plate dish as pictured on front of card, topping pasta with scallops. Garnish with chopped parsley. Bon appétit!
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